American version
| 3 | tbsp margarine |
| 2 | cups onions, chopped |
| 1 | garlic clove, minced |
| 2 | potatoes, chopped |
| 1 | carrot, chopped |
| 3 | cups water |
| 1 1/2 | cups skim milk |
| 4 | ounces of light cream cheese |
| 1 | cup cheese, grated |
- In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
- Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
- Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.
Main Dish
| Nutrition Facts | ||||||
Serving Size 516.8g |
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Amount Per Serving |
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|
Calories 426 Calories from Fat
252 |
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% Daily Value* |
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|
Total Fat
28.0g 43%
|
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|
Saturated Fat
13.7g 69%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
63mg 21%
|
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|
Sodium
422mg 18%
|
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|
Total Carbohydrates
30.0g 10%
|
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|
Dietary Fiber
3.8g 15%
|
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|
Sugars
9.2g |
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|
Protein
14.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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